Ginger Grilled Pork Tenderloin Recipe

The goal of every great grilled pork tenderloin recipe is meat that
is crusty on the outside, juicy inside, and delicious everywhere.

Success! Quick-brining, just an hour, flavors the inside, a spicy
ginger-orange-garlic rub helps develop the crust, and, since
tenderloins have very little fat, not overcooking them keeps them juicy.
The brining helps with that as well.

This recipe is complete with amounts for feeding 6 to 50 people. Check out cooking for large groups for amounts for sides and salads to go with your new recipe.

First,
remove the filmy membrane from the tenderloins. Mix the water, salt and
sugar for the brine in a bowl. Stir until dissolved. Place the
tenderloins in the brine, cover and refrigerate for about an hour.

For
charcoal grills, start the coals now and bring them to medium to
medium-high heat. They’re ready when covered with a fine ash and you can
hold your hand 5 inches over the grill for 4 to 5 seconds.

For
gas grills, turn the burners to high 15 minutes before grilling time,
close the lid and preheat. Grill the tenderloins on high.

Remove the tenderloins from the brine, rinse and dry them. Work the rub into the meat with your hands, coating it thoroughly.

Grill
the tenderloins or until the internal temperature reaches 145°, about 3
minutes on all four sides. (Lid up for charcoal grills, lid down for
gas grills.) Remove and cover with foil. Let the tenderloins rest for 5
minutes; this seals in the juices. Cut into 1-inch slices and serve.

Ginger Grilled Pork Tenderloin for a Crowd

For brining, determine how much water it takes to well-cover the
number of pork tenderloins you'll be grilling. Add and dissolve 3
tablespoons salt and 1-1/2 cups sugar for every half gallon (8 cups) of
water. Stock pots and roasting pans work well here; large bowls, too, of
course.

Follow the directions for the Ginger Grilled Pork Tenderloin Recipe for 6, using these amounts: